Seaweed Cookies

I actually enjoy baking cookies more than cakes. Well, that's because I prefer to eat cookies than cakes. LOL And I find cookies easier to make for a novice baker like me. Baking cakes have too many rules to follow, one step wrong and your cakes might end up in the rubbish bin.

I won't give up making cakes though. I have a wish to make cute and pretty cupcakes with all those creams and sprinkles for my son's next birthday. I still need lots of practise if I'm going to make that wish come true. Not much time left though.

In the meantime, it will be still cookies that I'll be baking when I have the time. Oh, I've skipped post again as I remembered one of my Multiply friends, San, intends to make these for her son's teachers. Not much time left. Oh! And KF, who is going to 'trade' cookies with San, the next post will be for you. *wink*

Ingredients:

• 100g Unsalted Butter, soften
• 45g Icing Sugar
• 25g Sugar
• a dash of salt
• 1 Whole Egg, beaten
• 90g Cake Flour
• 1/4 teaspoon Baking Powder
• 15g Almond Powder
• 1/2 teaspoon Vanilla Essence
• 65g Fresh Milk
• 1 1/2 tablespoon Seaweed Powder

How to do it:

1. Preheat oven to 160C.
2. Combine butter, icing sugar, sugar and salt together.
3. Beat mixture till fluffy can creamy.
4. Pour in egg over 3 times and mix well each time before adding.
5. Shift in cake flour and baking powder.
6. Stir in almond powder to form batter.
7. Gradually, stir in a mixture of fresh milk and vanilla essence.
8. Add half of the seaweed powder into the batter and stir well.
9. Fill batter into a pastry bag and squeeze onto a baking tray lined with baking paper.
10. Sprinkle remaining seaweed powder.
11. Bake for 15 minutes.

Note:

• I find the cookies not sweet enough but it's meant to bring out the seaweed in it.
• You decide if you would like to increase the amount of sugar.
• If you can't get seaweed powder, cut half a sheet of unseasoned roasted nori (those used to wrap sushi) and have it chopped into tiny bits.
  

• Click HERE for printer-friendly version of an original recipe.
  

Credits of the recipe goes to Ms Wu Jing-Yen, Author of High-Tea at Home